Ingredients: |
Ingredients: 1 15 oz. container part-skim ricotta
4 cloves garlic, thinly sliced, plus 1/4 tsp minced
1/4tsp. crushed red-pepper flakes
1/4 c. chopped fresh basil, plus 2 sprigs
1/4 c. chopped fresh oregano, plus two srigs
1 large spaghetti squash (about 5 lbs)
1 tbsp. olive oil
1 medium onion, finely diced
2 pints cherry tomatoes, halved
1/2 c. white wine
1/2 tsp. salt
olive oil cooking spray
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Directions: |
Directions:1. Wrap ricotta tightly in ine cheesecloth; place in colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerate, for 3 hrs or overnight.
2. Heat oven 350º. Place sliced garlic on a baking pan coated with olive oil cooking spray. Bake 15 mins, stir every 3 mins. Remove pieces as they turn golden; set aside. Place drained ricotta, red pepper, 3 tbsp. basil and 3 tbsp. oregano in a bowl; combine. Cover with plastic wrap; set aside. Halve squash length-wise; remove seeds. Place a sprig of basil and oregano in each half. Coat a baking pan with olive oil cooking spray; carefully place squash, cut sides down, on tray. Transfer to oven; bake until skin yields to pressure and flesh is soft, about 1 hour.
3. Heat a large saute pan over medium high heat. Add olive oil, minced garlic, and onion to pan; cover. Cook until translucent, about 5 mins.. Remove lid; add tomatoes, wine, and salt. Cook uncovered until tomatoes are juicy, about 5 mins. Stir in remaining basil and oregano. Remove herbs from squash; discard. Pull strands from squash with a fork; transfer to a serving bowl. Top with tomato mixture, ricotta, and garlic slices; serve. |
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